Red Pepper Dip


Red Bell Pepper Dip | Muhammarah | Middle Eastern Appetizer

Video taken from the channel: BaytBushra



Video taken from the channel: Shibumi Jamaica


How to Make Red Pepper Dip Adjika Recipe Heghineh Cooking Show

Video taken from the channel: Heghineh Cooking Show


Muhammara The Ultimate Roasted Red Pepper Dip

Video taken from the channel: The Mediterranean Dish


How to Make Roasted Red Bell Pepper Dip

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Roasted Bell Pepper Dip DIET FRIENDLY WEIGHT LOSS DIP Recipe By Kamini Homemade Dip Recipe

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Muhammara (Roasted Pepper & Walnut Spread) How to Make Muhammara Dip & Spread

Video taken from the channel: Food Wishes

Ingredients 1 (7 ounce) jar roasted red peppers, drained and diced ¾ pound shredded Monterey Jack cheese 1 (8 ounce) package cream cheese, softened 1. Ingredients 1 cup fat-free sour cream 1/2 cup reduced-fat mayonnaise 1/2 teaspoon prepared horseradish 1/8 teaspoon cayenne pepper 4 drops hot pepper sauce 1 jar (7 ounces) roasted sweet red peppers, drained and chopped 1 medium sweet red pepper. Ingredients 200g (7 oz) roasted red peppers 1 tsp garlic, crushed ½ tsp basil 250g (9 oz) cream cheese.

Step 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes. Step 2.

1 jar (12-ounce) roasted red peppers, drained and chopped. 2 cups shredded Monterey Jack cheese. 1 package (8-ounce) cream cheese, softened.

3/4 cup mayonnaise. 1/4 cup finely chopped onion. 2 cloves garlic minced. 2 tablespoons dijon mustard.

1/2 teaspoons kosher salt. 1/4 teaspoon ground black pepper. Muhammara is a hot red pepper dip, said to have originated from Aleppo, Syria and now popular in Levantine and middle eastern cuisines. It is made with red peppers, walnuts, bread crumbs, pomegranate molasses, lemon juice, cumin, Aleppo red pepper flakes, garlic and olive oil.

It is great as a traditional dip. Instructions. In the bowl of your food processor, combine the feta, bell pepper, olive oil, lemon juice, cayenne pepper, and about 10 twists of freshly ground black pepper. Instructions Preheat the oven to 425 degrees F. Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast Remove from the oven and place the peppers.

mayonnaise, cream cheese, smoked paprika, roasted red bell pepper and 4 more Roasted Red Pepper Dip Eat It And Say Yum Parmesan cheese, roasted red peppers, mayonnaise, garlic powder and 2 more Roasted Red Pepper Dip Girl Gone Gourmet. Roasted red pepper dip is the perfect low carb to dunk anything into. Made with fresh red peppers, feta cheese, olive oil, and a touch of lemon juice.

This greek inspired dip is perfect Are you looking for a great party snack that is both delicious and a.

List of related literature:

To make the dip, combine a single container (about 6 ounces) of nonfat plain Greek yogurt, ¼ cup blue cheese crumbles, ¼ teaspoon each garlic powder and onion powder, and some ground black pepper.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Add the onion dip, hot sauce, salt, pepper, and 12 ounces of the cheese to the onion mixture; stir until the cheese is melted.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

To make the dill dip: In a medium mixing bowl, combine the softened cream cheese, sour cream, dill, green onions, and salt with a hand mixer until well combined.

“Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight” by Maria Emmerich
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight
by Maria Emmerich
Victory Belt Publishing, 2017

WHY THIS RECIPE WORKS: Our quick version of this traditional Middle Eastern red pepper dip is simple to make and bursting with authentic flavors.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

In a large bowl, whisk together the sour cream, yogurt, mayonnaise, lemon juice, parsley, basil, dill, garlic powder, and onion powder; season with salt and pepper.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Sauces, Dips, Gravies, and Condiments: Barbecue sauce, hollandaise sauce, tartar sauce, tomato chili sauce, other sauces for dipping (e.g., mustard sauce, sweet and sour sauce), all dips (e.g., bean dips, dairy-based dips, salsa).

“Code of Federal Regulations (CFR) TITLE 21 Food and Drugs (1 April 2017)” by Office of the Federal Register (U.S.)
from Code of Federal Regulations (CFR) TITLE 21 Food and Drugs (1 April 2017)
by Office of the Federal Register (U.S.)
Office of the Federal Register, National Archives and Records Service, 2008

Use red food coloring in one of the dip containers to help identify the different dips.

“The Melaleuca Wellness Guide” by Richard M. Barry
from The Melaleuca Wellness Guide
by Richard M. Barry
RM Barry Publications, 2019

For the dip, combine ⅓ cup sour cream, 3 tablespoons dijon mustard, 1 tablespoon lemon juice and ½ teaspoon kosher salt in a medium bowl and whisk.

“Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs” by Food Network Magazine, Maile Carpenter
from Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs
by Food Network Magazine, Maile Carpenter
Hearst Home Books, 2020

In a medium bowl, combine the cooled onion mixture, cheese, sour cream, onion powder, garlic powder, paprika, pepper, chives, and dill and mix until all of the ingredients are thoroughly combined.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

While similar to that sauce, the base of this dip is a zestier version infused with extra horseradish, Creole mustard, and hot sauce.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • Thanks Chef. The best way to read Arabic words written in English is to emphasize the double letters and short vowels. That’s the secret to proper Arabic pronunciation ;)…. mo-haM-Mar-Ra. hoM-Muss……. Keep inspiring! 😉

  • Love your channel Chef John, been watching for years:)

    Have you ever considered doing meal prep videos along side your traditional recipe videos? I think it would be an awesome addition to your channel and perhaps grow your following even more!

    Much love, from Scotland

  • actualy i wish your videos where longer, cauze i really njoy watching them…
    we not only learn new recipes we also have fun!
    #hatersgonnahate #ara ����
    you are the best ��

  • this is my favorite dish ever, thank you chef, from syria
    a great tipp for you guys.. you can put this great sauce on a normal dough or pizza dough in a mini pizza shape and top it with a little bit of mozzarella cheese and cook it in the oven and here you have muhamara bites it has the magical taste as pizza for me ����
    in syria we eat this in any time of the day..
    it’s geart as breakfast

  • I think your videos are great and the perfect lenght. You expkain everything so well. You should tell us more about armenia while you are doing your video and tell us things anout your country. I would love to hear more about you. I think it is so interesting to hear about Cuisine from other countries! I love your personality and the way you talk! Great videos!!!!!

  • I love mohammareh. Thank you for sharing. The only store that carries it is Trader Joes. But I don’t like their recipe. I gather you like mohammareh too. You were sampling yours long before you added all the ingredients:-)

  • I don’t understand why extra olive oil on top on stuff like that is used. Is it the taste people crave? Visually it only looks greasy.

  • Thank you chef for your amazing recipes. Always informative and fun to watch.
    My 2 cents: If you have a pestle, you can skip the processor and add some onions (onions taste awful in a processor) and it’ll be a little bit crunchy.
    Also if you have it, a spoonful of tahini will be very tasty with this.

  • My food wish is, Chicken Saag. I believe it’s a northern Indian dish. Please let me know if you can do this. It’s my absolute favorite thing ��

  • Looks so yummy! We use our food processor many times a week and love the Breville Sous Chef Peel & Dice. Watch the videos on Williams Sonoma. It will blow your mind

  • I like  your videos as well, you explain in detail everything, which is really helpful,  don’t change anything Heghine jan, your videos are really interesting, BTW, I have many of them in my “Baking & Cooking” Playlist:) greetings ��❤✿❀

  • I am really sad that i find your vlog this late. pls keep upload ur videos, i luv Arabic cuisine and you are both funny and good cook. Thanks alot

  • I just made it with little bit variation, also left tiny bit of chunkiness. it taste amazing, can imagine it can easily be used in sooooo many stuff from all over the world as well. Gonna use it for Khashlama soon but I have an incredible amount and the recipe only asks for one TEASPOON lol, well I shall use bit more! awesome! Thank you so much

  • Omg!!! I always wondered that you must be missing lahvash in the US!!! But I see you have lahvash and I envy you. Do you get it in USA easily??

  • New subscriber here, you have such amazing recipes. I’m nicely surprised to see that armenian cuisine is so similar to romanian cuisine.��������

  • Magimix. French made but widely available. I think Williams Sonoma sells them. Here in France the motors are guaranteed 30 years. They have all kinds of accessory kits too. Can’t wait to try this recipe in mine!

  • Great video…..I always use pepper paste in almost all my cooking…. Please don’t shorten your videos, I love that you explain so well. Who likes short videos then shouldn’t watch… Haha!

  • adjika armenian? just like everything else? you better google it. little tip: 90% of what armenians claim that is armenian is either georgian or from other parts of caucasus, thanks me later

  • Hey I really like your videos. I shall definitely be making this. I just got back from a week long holiday in Lebanon, such amazing food.

  • So sad to see so much hateful rhetoric regarding people that practice Islam in these comments! Ramadan Mubarak friends, I hope at least someone gets to use this recipe at iftar!

  • you have heard this from other comments but yeah please don’t change the length… you are so cute and so is your family… just
    do as you have done

  • Chef John!!! You should publish your recipe directions as poems!!! And call it “For The Love of Food”. The way you verse the directions are so rhythmic and melodic. And the puns, what would Food Wish be without Chef John’s puns. ����

  • One thing I have to say works very well is smoked salt, it works well in a lot of places but any Savory dip from ranch to Hummus to this it is fantastic

  • I love adjika!! It was introduce by a Georgian friend, since I can’t buy it anywhere here in Qatar I need to learn how to do it for myself �� Thank you for your video. Godbless you ��

  • i like how hes getting a bunch of vegetarian videos out before bbq season is in full swing…. because then we can get a few months of meat baby!

  • Your vocal cadence is so unique and really captures my interest during these videos. I’m like “is he really saying things like that?” And you are!

  • I love your videos. It’s like visiting with a friend who’s sharing cooking tips, right down to your family’s need to make appearances in every video! Thank you.
    Just wanted to say that you might want to look into screen splatter guards available to cover your cooking pot, to reduce those red splash spots. This gives a little more control for you, less to wipe down later and less likely to hurt your delicate skin:)))
    Keep up the great work!

  • That sauce would be wonderful, my mother makes it similar and uses some when she makes her Italian pasta sauce. Yes the sauce splashes and hurts lol

  • P.S I love how ur so real and u give ur viewers the real raw footage of urself amd family. Ur a true super mom who doesnt hide or edits where ur life looks like this perfect world.. Thank u for that.. I love ur chatterness ur the best bless u and ur beautiful family

  • Chef John’s speaking cadence is like asmr to me. Just the right amount so it’s not focused on the voice itself, but just enough to be interesting.

  • Here’s my recommendation for the blender which I also use and I recommend using glass jar. I use this one too al the time. Great products lasts you a long time. Hamilton Beach products are the best hands down.×1051276778&m_sc=sem&m_sb=Google&m_tp=LIA&m_ac=Google_SH_PLA_Cookware&m_ag=CatchAll&m_cn=GS_Cookware_LIA&m_pi=go_cmp-1551747085_adg-73145830691_ad-335744844667_pla-303971541485_dev-c_ext_prd-40094542215USA&gclid=CjwKCAjw5cL2BRASEiwAENqAPnxNX6kFKIdr5Mp7Y-BwAJXCdZ49XN3D204_5hSYoa1Oza0PRAjp0RoCtAkQAvD_BwE

  • I’m Lebanese but I’ve never heard of this! But I will definitely make it soon. It’s also accidentally vegan like many Lebanese dishes ��

  • heghinhe you r just awesome. i like the way how you u talk. those who tells you to short your video plz don’t do it. i really enjoy how you talk about your recipe and also with your kids when you r recording. best wishes for you….

  • Do not shorten the videos please!! Your detailed explanations and natural personality is what keep me coming back! Focus on the positive comments, your doing great! God bless.

  • My stomach’s growling again watching this. I must make this one for sure. That Indian chili paste I bought was nasty and had to dump it. Had an aftertaste, maybe from sodium metabisulfate or something as preservative. Why don’t restaurants offer this pepper paste the way you made it? They have tapenade and bruschetta, so why not offer a pepper dip or even eggplant dip with hot fresh baked bread? Not everyone eats meat, and there’s so many tasty dishes without it.

  • I had some red jalapeños from my garden and after watching this video I was inspired to use them on my homemade tomato sauce. it turned out divine. just enough spiciness with a smoky flavor. Even my kids that don’t like hot peppers enjoyed it.:)

  • karely e hamem ogtagortsel maxadanocy poxaren?vracakkan xohanocy mej kartem hamemen dnum ajikayi me. thank you for this video,i love your shows, keep it uo.

  • Actually, as a prep cook of more than two years (before promotion to line) the much gentler and even heating of an oven is more conducive to even roasting than a pan ever will be. The outermost bits of your walnuts will burn in direct heat before the interior roasts completely… just saying

  • Love everything about your videos! Such loving energy and charm! Always brighten’s my day! Please don’t change a thing! Much love to you and your whole family!

  • First time seeing this, looks great. You should try another dip but made from almonds mainly, it’s soooooo good. No idea how it’s called tho.

  • Do you have a link for making chaman? What is in chaman? Do you have a video with that recipe? I’d like to try making this recipe. This looks delicious and you seem so kind and genuine. The length on the videos are okay for just that reason.:)

  • I lov your videos dont change anything I love how you explain everything for the new cookers out there it helps them understand better… the red pepper recipe looked amazing btw… yummm keep up the good video

  • Thanks for sharing this recipe!! I’m Syrian and make this often. Only I do not toast the walnuts and bread crumbsI’m sure another layer of flavor is added when toasted..will try it, thanks!
    Btw, this freezes EXCELLENTLY! I’ve used it as a spread on sandwiches and it is perfect!

  • wow, think i found the new dish i’ve been looking for, and the best think is that its totally vegan.looks so yummy,thanks too much for introducing it:) would like to see more vegetarian/vegan foods from ur cuisine! <3

  • It’s the first time I see someone adding tahini to muhammara. Interesting. Is it you specifically or is it a variation from a different region of Syria?

  • Mmmm wow yumm have not had muhamarah in like a really very long time I’ve had many variations of it but this I think I actually would love to try sweetie thanx so much for sharing catch ya later my awesome fellow cousin sister ttyl cheers whoop whoop

  • I am making this today!! Along with your falafel recipe!!! I live in Italy so we don’t have pomegranate molasses… what should I do?

  • Your videos are very sweet! I’m
    Lebanese and Syrian.. for mhamara from
    Halabthey add a red pepper roasted or raw, salt, red Syrian pepper, pomegranate molasses, walnuts and bread crumbs plain, cumin and extra virgin olive oil.. I noticed your recipe is a little differentgood luck with your channel!

  • TY for all you do! Ill try this recipe when I get to it. Here’s my recommendation for food processor because I use this all the time. I trust this product for many years.

  • The color is outstanding! I’ll use the olive oil from our very own olive farm in Italy. I just go crazy for your recipes. So happy with them.

  • 3:56
    Kinda like how Pico de gallo basically means chicken food (small from rooster beak)
    Either that, or it has something to do with getting pecked by a chicken?

  • Nice one. I had it once a few years ago from the store. That got me researching recipes and now I make it regularly including later this week. Your ingredient list is pretty much the same as mine. I sometimes garnish with pine nuts, or also duqqa.

  • Lovely! Thank you so much for sharing! Last time i did muhammarah i started with the dry ingredients and added the wet it became more lika a sauce than muhammarah:) Gonna follow your lead today! You never roast the bell pepper in the oven? I think that’s a tasty way to prepare it roast until it’s kinda black, let it cool and peel of the skin. Gives it a very aromatic and sweet flavour!